These brown sugar maple cookies with maple icing are soft, pillowy, and infused with real maple syrup. Trust me, they’re not to be missed.
You’ll love the deep, rich flavor mixed with the chewy texture of the brown sugar cookies.
And the glaze? It’s a mapley dream, adding just the right touch of sweetness while also amping up the signature flavor.
Sounds pretty heavenly, eh?
Why You’ll Love These Maple Cookies with Maple Icing
Rich Maple Taste: These cookies offer a delightful maple taste that is both comforting and indulgent. It’s in the cookie and the glaze, so if you’re not a fan, you might want to try another recipe.
Seasonal Charm: With their warm, comforting flavor and yummy chewy texture, these cookies capture the essence of fall and winter, making them an ideal seasonal treat.
Gift-Worthy Goodies: Packaged in a decorative tin or box, these cookies make for a thoughtful and delicious homemade gift during the holiday season (or on Canada Day!).
Ingredients
- Unsalted Butter: The creamy base that brings richness and flavor to these irresistible cookies. It’s also in the glaze.
- Brown Sugar: Adds the perfect amount of sweetness to balance the maple goodness.
- Eggs: A whole egg and yolks to make them super rich and chewy.
- Whole Milk: Just a little to bring the dough together.
- Pure Maple Syrup: Be sure to get the good stuff – not synthetic pancake syrup.
- Vanilla Extract: For balance and a hint of warmth.
- Baking Soda: The leavening agent that ensures the cookies bake up soft and fluffy.
- All-Purpose Flour: The trusty foundation that gives structure to these heavenly maple delights.
- Maple Icing: A luscious blend of unsalted butter, salt, brown sugar, whole milk, maple syrup, and powdered sugar. It crowns each cookie with sweet, maple-infused perfection.
How to Make Maple Cookies with Maple Icing
These sweet treats are destined to become a favorite when you’re craving something sweet yet comforting.
And while I’ll admit they take a little longer to make than some other cookie recipes, I promise they’re not difficult at all!
1. STIR the flour, baking soda, and salt in a medium bowl. Set aside.
2. CREAM the butter and brown sugar until light and fluffy. Then, blend in the egg and yolks one at a time, followed by the maple syrup, milk, and vanilla.
3. COMBINE the dry and wet ingredients by hand. If using, mix the chopped nuts in just before the flour is fully incorporated.
4. CHILL the dough for 2 hours or overnight.
5. PORTION into 2-tablespoon balls and place on parchment-lined trays with 2 inches of space between each.
6. BAKE at 350°F (175°C) for 10-12 minutes until the edges are golden and the centers are set but soft. Set aside to cool.
7. MELT the butter and brown sugar, whisking constantly for 2 minutes. Let cool for 10-15 minutes, then blend in the milk, maple syrup, salt, and powdered sugar.
8. GLAZE the cookies and enjoy!
Tips For the Best Maple Cookies with Maple Icing
As tasty as these are, I think my favorite part is the baking. My kitchen smelled like a cozy autumn morning in a Canadian forest!
Ready to get baking? Check out these tips first so your maple cookies will be more addictive than any box of Timbits!
- Room temperature ingredients. Get everything you need out of the fridge about 20-30 minutes early. This will make mixing a lot easier.
- Measure carefully. Spoon the flour into your measuring cup and level it off to avoid dense, dry cookies. Or weigh them to be more precise.
- Real maple. Use real maple syrup for the best flavor in both the cookies and icing.
- Don’t overbake. The cookies should be just set and pale in color when done. Overbaking will lead to crunchy cookies instead of soft, fluffy ones.
- Cool completely. Allow the cookies to cool completely before icing them so the icing doesn’t melt.
- Adjust the glaze consistency. If the icing becomes too thick while spreading (it sets fast!), add milk 1 teaspoon of milk at a time until it reaches a spreadable consistency again.
- Bacon bits. For a sweet and salty twist, try adding crumbled, crispy bacon bits to the cookie dough before baking. Or sprinkle them over the glaze!
- Maple sugar. If you have access to granulated maple sugar, substitute some of the white sugar in the cookies for an even more intense maple flavor.
- Glaze amounts. The recipe given will coat the cookies generously. If you just want a light drizzle, cut it in half.
How to Store
I have to confess: I couldn’t resist sneaking a few of these babies while they were still warm from the oven.
The icing melted over the top, making them the most scrumptious mess I’ve ever eaten!
If you have more willpower, here’s how to store leftovers:
To Store: Place cooled, iced cookies in an airtight container, separating layers with parchment paper. Keep at room temperature for up to 3 days or refrigerate for up to a week.
To Freeze: Arrange iced cookies in a single layer on a baking sheet and freeze until solid. Transfer frozen cookies to a freezer-safe container or bag, separating layers with parchment paper, and store for up to 3 months.
More Delicious Cookies Your Family Will Love
Lemon Sugar Cookies
Texas Sheet Cake Cookies
Lemon Meltaway Cookies
White Chocolate Cranberry Cookies
Maple Cookies with Maple Icing
24
servings20
minutes12
minutes130
kcalThese brown sugar maple cookies with maple icing are soft, pillowy, and infused with real maple syrup in every bite. Trust me, they’re not to be missed.
Ingredients
- Maple Cookies:
2 1/2 cups (300g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1 egg + 2 yolks
1/4 cup pure maple syrup
1/4 cup whole milk
1/2 tsp vanilla extract
1 cup chopped pecans, optional
- Maple Icing
1/4 cup unsalted butter
1/2 cup brown sugar
2 tablespoons whole milk
1 tablespoon maple syrup
pinch salt
1 cup powdered sugar
Instructions
- Make the cookies: In a medium mixing bowl, stir the flour, baking soda, and salt until well combined. Set aside.
- In a separate, large bowl, cream the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Reduce the speed to low and beat in the egg and yolks, one at a time, followed by the maple syrup, milk, and vanilla. Mix until smooth.
- Slowly incorporate the flour into the wet ingredients by hand with a spatula. Do so in two batches, adding the chopped pecans with the second batch (if using). Mix until just combined.
- Cover the bowl and chill the dough for 2 hours or overnight. Then, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Portion the chilled dough into 2 tablespoonful-sized balls and arrange on the baking trays with at least 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden and the middle looks set but soft. Remove the cookies from the oven and let cool on the trays for 5-10 minutes. Transfer to a wire rack to cool fully.
- Make the icing: In a medium saucepan, melt the butter and brown sugar over medium heat. Bring the mixture to a boil, whisking constantly for 2 minutes. Remove from the heat and cool for 10-15 minutes.
- Carefully add the milk, maple syrup, and salt and whisk until smooth. Then, slowly mix in the powdered sugar until it reaches the desired (pourable) consistency. If needed, add more milk, 1 teaspoon at a time.
- Spread or drizzle the glaze over the cooled cookies. Work quickly, as it sets pretty fast. Let it set fully, then serve and enjoy!
Notes
- Get everything you need out of the fridge about 20-30 minutes early. This will make mixing a lot easier.
- Spoon the flour into your measuring cup and level it off to avoid dense, dry cookies. Or weigh them to be more precise.
